Luger Sizzling German Fried Potatoes
Chapter 3: Steakhouse Sides
If you have ever dined at the legendary Williamsburg institution, you know these potatoes are as structurally vital to the meal as the dry-aged porterhouse itself. This is not a delicate, health-conscious vegetable side; it is a decadent, unapologetic pleasure-temple dish constructed from starch and pure butterfat. To achieve that fiercely crispy, golden-brown crust giving way to a rich, steamy interior, we rely on the old-world laws of the German grandmother: parboil the potatoes the day before to lock their starches, fry them in blistering clarified butter, and have the good sense to leave them completely alone in the pan.
Before you start
Boil the potatoes in heavily salted water.
Place the whole, unpeeled potatoes in a large pot covered with cold water, add a generous handful of kosher salt, and simmer for 25 to 30 minutes until a knife inserts with slight resistance.
Chill the potatoes overnight.
Drain the potatoes, cool for 30 minutes at room temperature, then refrigerate in their skins for at least 8 hours to trigger starch retrogradation and prevent them from turning to mush in the skillet.
Peel and slice the cold potatoes.
Remove the skins with a paring knife and slice the potatoes into 1/2-inch rounds, patting them completely dry with paper towels to ensure a violent reaction with the hot fat.
Ingredients
- Yukon Gold potatoes4 large
- clarified butter1/2 cup
- Spanish onion1 large
- kosher salt1 1/2 tsp
- black pepper1 tsp
- paprika1/2 tsp
- fresh parsley2 tbsp
Method
- 01
Preheat the oven to 400°F.
- 02
Caramelize the onions in the cast-iron skillet.
Heat two tablespoons of the clarified butter over medium-high heat until shimmering, then add the thick-cut onions and sauté aggressively for five minutes until browned before removing them to a side plate.
- 03
Sear the potatoes in the remaining clarified butter.
Add the remaining six tablespoons of clarified butter to the hot skillet and carefully lay the cold potato slices into the fat in a single, uncrowded layer.
- 04
Leave the potatoes completely undisturbed for five minutes.
You are seeking a deep, hardened crust on the bottom, so once they are deeply colored, flip all the potatoes with a thin metal spatula and sear the second side for another four minutes.
- 05
Recombine the onions and season the potatoes.
Return the caramelized onions to the skillet and sprinkle the mixture evenly with the kosher salt, black pepper, and paprika, tossing gently to coat.
- 06
Finish roasting in the hot oven.
Transfer the entire skillet directly into the oven for ten to fifteen minutes, using the convective heat to force out the remaining surface moisture and yield an impossibly crispy exterior.
- 07
Garnish and serve immediately.
Remove the blazing hot skillet from the oven, scatter with fresh parsley, and serve alongside your steak.
Notes
Do not substitute whole butter for the clarified butter.
The milk solids in standard butter will scorch and turn acrid black before the potatoes have time to crisp.
The overnight chill is non-negotiable.
Skipping this step means the fragile, water-logged starches will burst and smear in the hot pan, resulting in a sticky paste instead of distinct, crispy slices.